Thanks to Progresso I have a new staple in my kitchen. Progresso Panko Crispy Breadcrumbs. Although I’d heard them mentioned a million times on the Food Network I had never actually used them.
Last week, thanks to Progresso and MyBlogSpark I received a package containing a box of Panko Breadcrumbs, 1 carton of Progresso low-sodium chicken broth, a measuring cup, slotted spoon, soup ladle and a sheet for baking.
I absolutely love to cook but I have to admit that I only have maybe 7 or 8 things that I can cook that are consistently good. I also love to watch the Food Network. I’m always looking for new things to try, hints, tips.. anything to help me become a better cook. Now that I have a child I figure I better learn how to cook properly before he’s old enough to invite friends over for dinner. I’ve always loved Progresso soups so I thought this would be a great chance for me to try something new.
It was only recently that I started cooking with broths. I’ve pretty much incorporated them into all my big dishes, like meatballs, pot roast, etc. and I always choose the low sodium. So I was very happy to see the reduced-sodium broth in my package.
Progresso 100% Natural Broth
Progresso broths are 100% natural and use high quality ingredients to achieve a great homemade taste. They are fat free, gluten free, contain no preservatives, no added MSG and no artificial flavors. Progresso broth is available in chicken and reduced sodium chicken and beef flavors. Progresso broths are the perfect thing to add to your leftovers to give them flavor along with moisture.
What Are Panko Breadcrumbs?
As I said earlier I had never used panko breadcrumbs or even seen them up close so I really had no idea what they were. I was surprised to learn that panko is made from bread without crusts. They are very white and the texture is coarse, yet light and crispy. Panko has traditionally been used in Japan or in fine dining restaurants and usually only found in specialty stores. That is, up until now. Progresso’s panko is available in two flavors, plain and Italian. If you’ve never cooked with panko before, now is your chance because it’s never been easier thanks to Progresso.
Exciting Recipes and Cooking Tips Featuring Progresso Broth, Panko Breadcrumbs And Celebrity Chef Michael Chiarello
In addition you can head on over to ProgressoFoods.com and ProgressoBroth.com where they have a lot of helpful cooking tips, videos, and exciting new recipes, all using Progresso panko bread crumbs and Progresso broth. They have even teamed up with celebrity chef Michael Chiarello who shares his expertise on casual weekend entertaining, preparing a holiday feast or inspiration for a weeknight meal. If they are still available you can also find coupons for both products on the site.
Trying Something New – The Review
After I opened my package the first thing I did was head to their site to see what looked good. The first night I was feeling extremely adventurous and decided to make the Chicken Cacciatore Pronto along with my own home-made fettuccine alfredo, and broccoli on the side. As far as I was concerned it was delicious. My husband isn’t too fond of eating anything but chicken breasts and he’s not a big mushroom fan so he wasn’t that impressed, although he appreciated the work I put into it. Regardless of that it’s definitely something I plan on making for my son and I on the days he’s at work. I even bought extra porcini mushrooms, which before I tried the recipe I had never ate before. They are delicious and about as expensive as regular mushrooms, which is great.
The next night I decided to make something I knew my husband would go for. My home-made macaroni and cheese, with Progresso panko breadcrumbs on the top. It’s funny because I don’t like breadcrumbs on the top normally but since my husband does I decided to go for it. The panko were WAY better than normal breadcrumbs. Much crispier and they even looked better lol. Along with this I made the Oven Fried Chicken Tenders with the recipe taken from the Progresso site. I learned two things. My oven doesn’t heat to the proper temperature (because it took longer than it should have to brown the crumbs) and that Panko breadcrumbs are my new favorite. I couldn’t believe the texture. The crust was so crispy, even on the parts where it should have been soft. I was truly amazed. The greatest thing of all was that these chicken tenders were baked and not fried. I can only image how delicious they would be fried but I’ll save that until after the diet or for a special occasion.
The third night I made my own recipe Swedish meatballs and because I was out of beef broth I used the rest of my Reduced Sodium Progresso Chicken Broth. I then replaced my regular fresh breadcrumbs with the panko breadcrumbs. By the time I was done you couldn’t even tell it was chicken broth I had used and it still gave them the same delicious flavor. The panko breadcrumbs worked perfectly and as a matter of fact were much easier to use. I have to soak my breadcrumbs in milk and whenever I go to drain them I usually have a big mess. With the panko they still kept the same texture, only softened. In the end my meatballs came out great and were easier to make!
Disclosure: I received these products from Progresso who provided me with the free product, information, and prize pack through MyBlogSpark. The opinion is all mine.
_____________________________________________________________________
Giveaway (Now Closed)
Would you like your own Progresso Prize Pack? Progresso and MyBlogSpark have kindly offered to give 1 of my readers their very own, which consists of everything I received above. A sample of Progresso Panko, 1 carton of Progresso Broth, 1 measuring cup, 1 slotted spoon, 1 soup ladle, and 1 sheet pan for baking.
To enter: Answer the required question. If the required question is not answered then none of your entries will count. After that you have several other ways of getting extra entries. Make sure that for each one you do you leave a separate comment. Each comment counts as one entry. Please leave your correct email addy. If I have no way of contacting you, your entries will be deleted before I choose the winner.
Required
* What are your tips for using panko or broth? If you’ve never used panko, what would you like to try it on?
Earn Extra Entries
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* Stumbleupon this post (Leave your acct name in a comment)
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* Follow me publicly on Google friend connect (look to the right)
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You can Digg, Stumbleupon and fav on Technorati by clicking the “ShareThis” at the bottom of this post
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* Follow me on Twitter @detroitmommy and then Press the Green Retweet button at the top of this post. Leave me a comment with a link to your tweet. You can come back each day and retweet for 1 extra entry per day. Just make sure to leave a comment each day you do it!
Good Luck!
Giveaway is open to residents of the US, 18 yrs of age or older. Any posts not including the requested information will be deleted. This giveaway ends: Sunday November 01, 2009 12am EST. Winner will be contacted and announced Monday November 02, 2009. In the event the winner does not respond to email within 3 days I will choose another random winner. I will be using random.org to do this.
And the lucky winner is…
#33 – Jennifer R.
Thank-you to everyone who entered and took the time to post valid cooking tips. That’s the kind of entries I love to see. I’ll be using some of them as soon as I get the chance.
And remember, just because you didn’t win doesn’t mean you can’t try out the new panko breadcrumbs and broth. I encourage you to check them out. You can find coupons for Progresso products right now at coupons.com
188 Comments
Especially now that it’s winter we’ll be making alot of homemade soups. My husband makes an amazing tortellini soup so we stock up on vegetable broth.
I’m a follower.
I’ve never tried panko, but I have certinly herad a lot about it. I think it would be great for crab cakes.
I would like to try Panko on chicken slices cut it up
then try cooking it in chicken broth add vegetables
of course.
I cook rice in chicken broth instead of water.
I use Pregoresso chicken broth a lot when I cook. I use it most of the time when I make chicken pot pies.
I never used Panko and would love to try it. I’d use it to bread chicken cutlets. I use broth is my soups, especially our famous Chicken Noodle! Thanks for the nice giveaway.
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I would top my tuna noodle casserole with Panko. I hae never used this product, but would like to. Thanks!
I like to use the broth for making quick gravies. Thicken with a bit of corn starch and your set to go. The Panko, great for fried fish!
I love using their broth in my chicken piccata sauce:)
I would try the panko on fish.
i use chicken broth in my mashed potatoes instead of milk because im lactose intolerant.
I would love to try the panko on shrimp.
I like to substitute broth for water in lot of boxed mixes. (i.e. rice or stuffing) It adds a lot of extra flavour.
great soup love the wild rice
I like to use broth in small amounts when making chicken casseroles to make sure it is nice and moist
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I have not used panko but I want to try it
My parents used panko on chicken nuggets and my kids loved them, I would love to try this. I use broth for everything: rice, mashed potatoes, gravy, soup, stew.
Panko on mac & cheese is great!
I use broth in my homemade chicken pot pie. YUM! Thanks for the chance.
mogrill@comcast.net
i’d use panko to bread my pork loin cutlets
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I use broth in place of water in almost every recipe. It adds flavor and it is so easy to do.
i’ve never tried panko but always wanted to! i’d love to make breaded chicken cutlets with them!
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In the wintertime, I always have broth on hand to warm up in a mug when someone in the family is feeling a little under the weather or wants something hot as a quick snack.
use broth in my homemade chicken pot pie
I use panko in a delicious broccoli recipe. The broccoli is coated in egg and panko and then steamed/baked. It’s so good!
I cook rice in chicken broth instead of water
I use the panko in meatloaf and to coat my famous Chicken roulade. And the Broth in almost all my dishes, Soups,rice,stews, to name a few
Thank you
My tip on using broth is to cook veggies in it for added flavor without adding fat. I would like to use panko on fish and see how that works.
Great Post!! I enjoy using Broth to cook rice and/or cooking mushrooms and onions. Being a vegetarian i can use them for anything;)
I just started using panko rather than breadcrumbs. Much crispier beading
I would use the Panko to bread fish or chicken and cook. I would use the broth for making reduced fat mashed potatoes over the holidays. Use the broth in place of some of the milk or cream.
I use broth all the time! I sometimes add it to my marinading chicken, to my stir fry, and my mashed potatoes!
bebemiqui82(at)yahoo(dot)com
I’d like to try Panco on chicken cutlets.
I’ve never used Planko, but I can imagine it would be great for homemade chicken nuggets!
I love panko breadcrumbs! They are very hard to find in my region, so I’m thrilled to see Progresso is now making them. I have used panko on shrimp and on fish. Panko is outstanding in making fried food extra crispy.
My tip is to buy the low-sodium broth, because regular broth has a lot of salt in it. Your soup will still taste great!
We have used panko to make cheese sticks and bake them in the oven.
I have never used Panko bread crumbs. I would like to try them on fish.
I have not tried Panko yet. I would like to try them in Greek Meatballs.
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I have never tried panko bread crumbs, so I would either love to top a tuna or chicken casserole with them or bread up some pork chops with them. Thanks so much for such a wonderful giveaway!
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I want to try them on chicken breasts, or maybe some chops or fish.
I’d love to make this yogurt chicken I found online using panko bread crumbs! Sounds yummy!
Increase the flavor in dishes by substituting broth for water.
I like to use the panko bread crumbs to make breaded chicken tenders. I like to use broth to make a soup with cubed chicken, a little bit of rice, chopped potatoes, onions and carrots.
I don’t really have tips since I have never used either one much…but I would love to try these delicious-sounding breadcrumbs on whitefish. Thanks!
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I am following you on twitter (I am sbshortie) and I tweeted the giveaway using the retweet and now can’t seem to find the url, but I promise I just did it lol
Tip for using Panko: Accept no substitutes. There really aren’t any substitutes. The way it is made is not really doable at home, so you really can’t make your own.
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I like to use broth in my rice instead of water. Thanks for the chance.
I love to use panko for breading vegetables; it sticks better and cooks up crispier.
I also love to use broths whenever I make stew, instead of plain water.
I haven’t used it before, but I’d like to start with trying it on chicken breasts.
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I haven’t used Panko before. However, using broth while cooking chicken in a slow cooker keeps it from drying out!
Thanks for entering me! Great Contest!
Janna Johnson
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I use Panko on all my fried seafood and Chicken. Roll meat in seasoned flour, then dip in beaten eggs, roll in Panko and fry in a pan with one inch of oil.
I like to use a little extra flower in my broth to thicken it up for chicken wild rice soup
jason(at)allworldautomotive(dot)com
Instead of water I use chicken broth and Minute Rice, taste so good that way
I’ve used panko both as a binder in my meatloaf and as the coating on my 3-dip chicken recipe. I really like the texture of the panko in both recipes. In fact, I think I will always use panko from now on in the breaded chicken recipe — it produced a really nice, firm yet tender texture.
ive never used panko but i would love to try it in ontop of a casserole I make called a chicken macaroni bake. I sometimes put bread crumbs on top but I imagine this would be delicious!
I’ve had chicken coated in panko breadcrumbs, but I’ve never used it myself. I liked it and it makes a great crunchy coating.
Thanks for the giveaway >^..^<
I would like to try it on Schnitzle.
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Panko is VERY versatile in cooking. Don’t be afraid trying them in pork, chicken, seafood, veggie…etc. You’d be amazed of the turnout.
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I like to use broth as a base for soups. I also like to use it when I’m baking or pan frying chicken because it gives the dish more taste than using a liquid like water to moisten the chicken.
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I have never used panko but I would like to try it on pork chops or tenderloin
following on google network connect
I have never tried panko but I would like to try on pork chops or tenderloin
I have never tried panko but I would like to try it on breaded pork chops or breaded chicken breasts.
I use chicken broth to make my rice instead of water. I have used panko crumbs to make chicken fingers.
I want to try panko on chicken breasts
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I use Panko a lot… I love the crunch. My favorite is to make shrimp with crunchy spicy panko coating. so good
I use broth for my homemade soups and panko for breading chicken breasts=)
Thanks for a chance!
I always use broth when making soup or roasts. Gives an extra flavor boost. Pretty much any recipe that will contain meat can be helped along with broth instead of water.
I use chicken broth instead of water for cooking rice.
I have only used pankp to bread and fry. It makes whatever you are frying lighter than using other bread crumbs
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Use chicken broth instead of water for cooking rice. I also like to coat my onion rings with panko after dipping them in batter before frying. makes them extra crispy
jwatkk at comcast dot net
My tip is for broth. i tend to use broth instead of water when I’m making rice because of the better flavor.
I have never tried Panko but I think it would be great for chicken parm.
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I use broth in gravies, & soups. I have never used panko breadcrumbs but i think it would be good as a topping on casseroles
I like to use the broth to make rice taste better but not add a lot of calories. I have never tried panko but would love to try it with baked chicken.
I follow you on google friends connect.
I use broth instead of water when cooking rice – dleicious. I’d like to try Panko to bread fish fillets. Thanks for this offer.
I use Panko in my meatloaf.
A regional favorite seasonal food here is Fried Green Tomatoes. This year I added Panko Crumbs to the cornmeal mix that you dredge the tomato slices in.
I’ve never used panko, but I’d like to try breading chicken in my baked chicken recipe. I love to use broth in my chicken cassarole. Thanks so much!
I have never tried panko but I’d like to try it on fish.
i would like to try them on perch.
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I’ve never cooked anything with panko but I bet it would be good on my chicken parmesan.
these are great with stuffed artichoke or mushroom!
thanks for hosting this contest!
adri327 @ optonline.net
Add broth to mashed potatoes. Yummy.
I like to use panko for lightly coating salmon & potato cakes.
I have never used either. I would love to make chicken Parmesan with the panko. And the broth would love to use it to make gravy for mash potatoes yummy
I use broth instead of water when making rice and stuffing.
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broths are perfect substitutes for water in many recipes as long as it’s a partial substitution. It’s also great in any type of meatloaf as it moistens up the meatloaf while adding a little extra flavor.
I use broth for my chicken and noddles meal.
These are 2 staples in my house. My family’s favorite is when I mix a little bit of flour in buttermilk, dip some onion slices in that then coat with panko. Bake for 20 minutes on 400 and you get delicious crunchy onion rings.
i’d like to try making cheese sticks with it
I’d like to try it on my cheese potato casserole
I think chicken broth is perfect to moisten stuffing for Christmas or Thanksgiving dinner. And the panko would make a GREAT topping with a bit of parmesan for a topping on baked tilapia. Thanks.
New follower on GFC. Thanks so much!
I have not tried Panko bread crumbs yet. I went to the website and found a recipe that I would like to try using them. Its called Mashed Potato Gratin
I follow your blog through Google Friends as jelaws5
I have used panko on most everything I make breaded, such as pork chops, chicken, fish frys, and my favorite is baked breaded new potatos. butter and season the potatos and roll them in the panko and bake them for about 35 minutes at 375 or until the panko is crisp and brown.
follow you on twitter and retweeted this giveaway
following you.
My broth tip is to never ever ever mix broths. It may sound like a good idea to put chicken broth over pork chops or beef broth on chicken breasts, but its not. It never amounts to a tasty meal. Don’t do it.
Thanks for the giveaway, I love Progresso, especially in the winter months!
My favorite way to fry chicken is coated with panko.
First flour the chicken, dip in beaten egg and then panko. That way it sticks.
I’ve only used panko once, and it didn’t darken up as I expected it to. I’d love to try it again!
Add Progresso Chicken Broth in your stuffing instead of water – adds so much more flavor!
Add Progresso chicken stock to your homemade vegetable soup, they will ask, what is that flavor it tastes so good…..Yum
Both the bread crumbs and the broth would be great to make some ground chicken croquetts.
If the recipe requires water and has a savory feel to it, I substitute broth. It works for me!
Would like to try the panko breadcrumbs on a nice blue cheese potato casserole, brown the top till crusty and crunchy, yum
lighthousee27(at)gmail.com
I love to bake panko breaded chicken strips for the crisp without the fat.
The broth- use instead of water when making rice.
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I have never tried panko but would like to try it on my chicken. Thankyou!
I use the broth for making chicken noodle soup, for making rice, and some casseroles. I never used Panko but would try it on coating chicken and fish.
I would like to try panko on sliced up pork tenderloin. That sound slike it would be good and I would add spices and bake it. We can get pork tenderloin at a pretty good price ans it is always so tender so that would be tasty!
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I’ve never heard of panko, but I woudl probably use it on my oven-fried chicken instead of bread crumbs. I like to use broth in mashed potatoes instead of milk – it gives it a nice flavor.
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I would love to try making Turkey Burgers with the Panko crumbs.
I follow
I use broth when making chicken noodle soup….
To de-fat a can of broth
into the fridge I set it.
Later, when it’s opened
the fat ball’s easier to get at!
I follow this blog!
I make a lot of soups with chicken broth&bread y chicken with the panko
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I like to try on Oven Baked Chicken.
I have never heard of panko
On holidays I usually make my gravy from scratch using the juice of the meat rue which is flour and butter.
The rest of the time I buy my broth unless we are having a meat that will give me enough broth to make noodle, gravy or season my vegetables or rice.
I also use broth to make homemade vegetable soup or beef stew or chicken la king.
My tips on broth is to add to your flour or corn starch mixture when cold as using broth hot to me seems like you will get more clumps in your gravy.
Thank you so very very much
camper223[at]live[dot]com
I’m a blog follower
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Thank you so very very much
camper223[at]live[dot]com
I’m a twitter follower
camper223
I twitted this giveaway
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Thank you so very very much
camper223[at]live[dot]com
I’d like to try it on fresh fish which I have never done
I use the broth in chicken soup
I use Panko to coat catfish fillets to make them extra crispy. I use broth in place of water in a lot of recipes such as cooking rice and pasta.
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I know we’d use the broth for soup. My son-in-law has been asking for some Lentil Soup I always make. I should probably double it just for him.
The Progresso Panko I’d use to fix chicken tenders for the 2 young grandkids who aren’t big soup eaters yet. I plan on making meatballs while the soup cooks so I’d definitely need some of the Panko for those.
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We use Panko to make homemade breaded fish fillet. I like to use cod.
I use chicken broth for rice,stews,soups.I would love to try panko for fish.I was trying to find it on my last trip to the store,but couldn’t find it.
My Japanese students introduced me to chicken made with panko crumbs.
I use broth to enhance flavor to some of my recipes.
I follow your blog via google connect
When I roast a chicken, I put brooth in the bottom of the pan and the chicken absorbs it and it is super moist
harborlad@optonline.net
I’ve never used panko but I’d lke to try it on fish. I use broth and prefer the cartons and use it to make soups like cram of chicken and wild rice or a meatball ravioli
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I’ve never used panko but I’d like to try it on chicken parmesan.
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I follow you on twitter and I tweeted.
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I like to use broth in place of some of the water when making rice and I like panko for making chicken cutlets.
I cook rice in chicken broth which makes it taste better and you don’t need to add butter, as the broth keeps it moist.
I’ve never used panko. I would like to try it on tempura.
We eat a lot of chicken dishes and I use a lot of chicken broth in cassroles and soups. I have never
tried panko. thanks for the chance to win
I follow your blog thanks for the chance to win eaglesforjack@gmail.com
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